5- Plated Menu

Passed Appetizers

Grilled Artichoke and Leek Bruschetta

finished with Pecorino Romano

Stuffed Mushroom Caps

baby Portobellos filled with spicy Italian sausage and Provolone cheese

Scampi in Phyllo

shrimp sautéed with garlic and white wine, in crisp phyllo cups



Plated Salad

Fresh Mozzarella, Roma Tomato & Cucumber Salad

on arugula, with basil and White Balsamic Vinaigrette;

served with Rosemary Focaccia and herbed olive oil



Main Course

Stuffed Chicken Breast

an “Airline” breast (boneless, with first joint of wing still attached)

stuffed with spinach, Feta, and oregano




Pan-seared Virginia Rockfish

with chunky Provençal Sauce (tomatoes, onions, garlic, capers, black olives and basil

simmered in white wine)


both with:


Tomato-Ginger Cous Cous

with baby peas and Italian parsley

Roasted Root Vegetables

tossed in parsley brown butter